Vegetable Momos

Ingredients:

15 Nepali momo wrappers
1 tbsp vegetable oil
4 spring onions, finely chopped
4 tbsp ginger-garlic paste
50g grated carrots
50g finely-shredded cabbage
50g chopped mushrooms (I used a mix of oyster and shiitake)
1/2 tsp black pepper
1/2 tsp chilli powder (or to taste)
1 tbsp soy sauce

Method:

Prepare the momo wrappers according to the the Nepali momo wrappers.

Whilst the dough is resting, prepare the filling.

For the filling, start by chopping the vegetables. Heat a pan over medium heat and add 1 tbsp oil. Use this ti fry the spring onion and ginger-garlic paste for 2 minutes.

Add the remainder of the vegetables and cook until they're all soft (about 5-7 minutes). Then add the black pepper, chilli powder, and soy sauce. Continue to cook, stirring, for a minute. Take off the heat and set aside to cool.

When you have made all the wrappers, take a wrapper and place a tablespoon of the filling mixture in its centre.

Enclose by folding the tip of the wrapper, making pleats and pinching at the ends. If you want to keep things simple, just fold the circular wrapper in half into a semicircle shape and press the edges together to seal the filling.

Repeat this process with the remaining wrappers until all the filling is used.

To cook the dumplings steam them. Grease the steamer with vegetable oil before arranging the dumplings inside to avoid sticking.

Place the steamer basket over your saucepan or wok of boiling water and steam for about 15 minutes, or until fully cooked.

Serve with momo achar as a dipping sauce.

Vegetable Momos

prep time

cook time

Total Time:

Additional Time:

Makes:

Ingredients:

Method: